Meringue Shells With Fresh Fruit
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Fruit flavored low fat yogurt||8 Ounce|
|Sliced strawberries||2 Cup (32 tbs)|
|Kiwi fruit||1 , peeled and sliced|
Line a large baking sheet with plain brown paper or parchment paper.
Draw six 3 to 4 inch circles on the paper; set aside.
For meringue, in a small mixer bowl beat egg whites, vanilla, and cream of tartar with electric mixer on medium speed till soft peaks form.
Add sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form and sugar is almost dissolved (about 7 minutes).
Spread or pipe meringue over circles on paper, building up sides to form shells.
Bake in a 300° oven for 35 minutes.
Turn off oven; let meringue dry in oven with door closed for 1 hour.
Do not open oven.
Lift meringues off paper.